Abstract
The role of rheology in food and nutrition science and technology is discussed. Since the mouthfeel or texture is one of the most important attributes of foods, rheological studies have been carried out extensively. Rheology is important in the understanding textural properties of foods and food processing, and mastication and deglutition in eating process. These problems are becoming more important with the advent of aged society where dysphagia is becoming a serious problem. Large deformation and fracture of food gels is discussed. Recent advances in the understanding of sol-gel transition of food macromolecules, sensory evaluation of viscosity in mouth, and flavour release are described.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
